Title : Christmas, Camping, RV Travel and Food
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Christmas, Camping, RV Travel and Food
Christmas, Camping, RV Travel and Food
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OF THE WEEK
Gambits with Ham Bits
Leftover Christmas ham? Delicious ways to use that ham right down to the bone and marrow
* Arrange ham slices in a pan or on a heat-able platter and spoon over them a can of whole cranberry sauce mashed with ½ cup honey and ½ teaspoon ground cloves. Nuke, bake or heat on the stove-top, covered, just until warmed through.
* Dice ham and stir into boxed mac and cheese, made according to package directions. Add a cup of thawed peas for color.
* Cut slices off the bone and arrange in a baking pan. Sprinkle with a teaspoon of dry mustard mixed with 1/4 cup brown sugar. Add just enough milk to cover and bake at 325 degrees to reduce milk to a glaze.
Cut ham scraps in fine dice and stir into a large packet of ready-to-serve Spanish Rice with drained, diced chilies to taste. Heat gently just until it’s warmed through.
* Drain a 28-ounce can of sweet potatoes and mash them. Add ham bits, 2 eggs, ½ teaspoon baking powder, ½ teaspoon cinnamon and ½ cup flour. Cook as for pancakes and serve as a light main dish.
* Buy a tub of macaroni salad in the deli and stir in ham bits plus chopped sweet pickle to make it a cold main dish. Running short of ham? Use ham plus some shredded Swiss cheese.
* Lastly, don’t trim too close to the bone. Stew the ham bone with beans or dried peas. The last of the meat will fall away. Discard the bone where animals can’t get it. It’s illegal to feed campground animals. Besides, bones can be fatal to domestic pets too.
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CAMPGROUND POTLUCK
RECIPE OF THE WEEK
Celery Appe-Teasers
A tiny sprinkling of black caviar goes a long way in impressing campground neighbors yet you have spend little time and money to make this fabulous treat.
Large bunch celery
1 pint deli egg salad (or make your own)
Small jar caviar
Wash and trim celery. Cut large inner ribs into two slices. Dry well. They serve as “boats” for the egg salad. Arrange them on a platter. Carefully fill celery with egg salad. At this time the platter can be covered and chilled. Just before serving, carefully spoon a tiny crown of caviar atop each “boat”.
Why not add caviar sooner? It may bleed unsightly black streaks into the egg salad. Makes about 20 appetizers.
BONUS RECIPE
Sweet Potato Sunspots
Here’s a way to use that leftover sweet potato casserole. Mash it, adding more butter, sugar and/or cinnamon if needed. Fill a large baking pan, skillet or griddle with a single layer of drained pineapple rings and put a mound of mashed sweet potato in the center of each. Heat through.
FREEZE AHEAD RECIPE OF THE WEEK
Golden Glow Seafood Chowder
Use leftover poached fish, canned tuna or clams, bits of grilled salmon, mussels to make this compact condensed soup.
2 cups mashed butternut squash OR
1 can pumpkin puree
6 slices bacon, chopped
1 bunch celery, trimmed and diced
Medium onion, diced
4 medium potatoes, scrubbed and diced
1 teaspoon dried, crumbled thyme
3 cups water
3 fish flavor bouillon cubes
3 cups cooked or canned seafood
2 cans, 12 ounces each, evaporated milk
Have pureed squash or pumpkin ready. Fry out bacon and drain pieces on paper toweling, leaving as much fat in the pan as you choose to. Sizzle celery, onion and potatoes in fat. Add thyme, water and bouillon cubes. Cover and simmer over reduced heat until vegetables are tender. Stir in squash, bacon and seafood. Heat, then remove from heat and stir in evaporated milk.
Cool and package for the freezer, allowing ½ to 2/3 cup per portion. In camp, thaw concentrate and heat with an equal amount of water or milk. Season to taste.
Drizzle each bowl with a teaspoon of sherry if you wish.
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